Mexico City
Tacos de canasta
Tacos that steam in their own basket. Soft, glossy, chilli red and impossible to stop at three.
60 minTime
12 gProtein each
mediumSpice
Make it your way
Grandma's wayPotato and bean fillings, chilli oil, basket steamed.
The original476kcalsame
12 gproteinsame
12 gfibresame
60minutessame
Tacos de canasta.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Mash the potatoes with half the onion fried in 1 tbsp oil and salt. Mash the beans and fry them with 1 tbsp oil until thick.
- 2Toast and soak the guajillos for 10 minutes, then blend with garlic, salt and a splash of water. Warm with the remaining oil and onion for 5 minutes.
- 3Warm the tortillas, fill each with a spoonful of potato or beans and fold in half.
- 4Line a pot with a clean cloth and baking paper. Layer the tacos tightly, brushing each layer with the hot chilli oil. Cover with the cloth and lid.
- 5Set the pot over the lowest heat for 10 minutes, then rest off the heat for 30 minutes. Meanwhile boil the tomatillos and chillies for 5 minutes and blend with coriander and salt.
Serve it like this
Serve four tacos per plate straight from the basket with salsa verde spooned over and a bowl of pickled chillies on the side.